Bacon Molasses Cornbread

There might be a million different kinds of cornbread out there but most of them cook better in cast iron. This recipe, from Portland chef BJ Smith, is no exception. Sweeter and more cake-like than traditional southern cornbreads, it nonetheless nods to southern roots by including a hint of molasses and couple cups of buttermilk. While it cooks well in any FINEX cast iron skillet, we made it in our 10″ and recommend that size as a great place to start.